4tbspSukrin Goldor other granulated sweetener | .5 syns per tbsp
2tbspbrown sugar3 syns per tbsp (can replace with sweetener)
3eggs
3tbspunsweetened cocoa powder2.5 syns per tbsp
1tspgluten free baking powder.5 syns
1tspvanilla extract
icing sugar to dustoptional
Fry Light to grease the tin
Sweet Freedom Choc Shot to drizzle (optional)
Instructions
Preheat the oven to 180C /350F. Spray a square brownie tin (I used a 20cm one) with Fry Light and line with baking paper, letting the paper hang over the sides.
Add all the ingredients to a blender or food processor and blitz until you have a smooth, fairly liquid, batter.
Divide between your muffin tin, filling only halfway up or pour into the prepared loaf tin. Scatter a few frozen berries over the top (they will sink into the batter slightly as the brownies bake).
Pour the batter into your prepared tin and bake for 30-35 minutes until risen. A skewer inserted in the centre should come out clean or with a few moist crumbs.
Leave to cool in the tin for 5 minutes then lift out using the paper.
Drizzle with Sweet Freedom Choc Shot if you are using. Dust with a little icing sugar or cocoa powder, slice and serve.
Video
Notes
Freezing InstructionsCool completely, slice and wrap them in greaseproof paper and then a layer of foil (don’t add any glaze or icing sugar). Defrost at room temperature and reheat for a few seconds in the microwave before serving
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.